Tag Archives: chili

Hatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles.

Once roasted, Hatch Chiles are easy to peel and seed. Roasting heightens the robust earthy flavor of the chiles and the texture of the thick walls of the chile pod becomes lusciously rich. These unique qualities, and the pepper’s variable heat (unlike other chile peppers, Hatch Chiles come in varieties that cover the full spectrum of heat levels) have earned Hatch Chiles great popularity far beyond the local community of Hatch, New Mexico.

Chef Moore, originally from Trinidad and Tobago, retained her title despite stiff competition from Chef Ronnel Capacia of Kelsey’s, who serves southwestern chili in his appetizer selections for lunch and dinner every day. Now in its eighth year, 1,459 people came to enjoy craft and microbrews, chili and music at the 2016 Pechanga Microbrew Festival.

We’ll catch-up with the always on-the-move Chef Marlene.

Keep in mind the “Temptation” Hearty Southern Style Chili is an inspired side dish for Holiday entertaining and the upcoming college football bowl game viewing parties in late December. The recipe is posted on our Website courtesy of Chef Marlene :

Also, by popular demand, Chef Marlene’s championship “Temptation” HeartySouthern Style Chili (with a side of Chef Marlene’s signature corn bread) will be available at American Classics in the Temptations Food Walk at Pechanga for December, January & February.

Pechanga is your Personal Chef for the Holidays. Complete Christmas dinners (Turkey or Bone-in Prime Rib) are available to go with all the trimmings. Convenient pickup on December 25th between 11:00 a.m. and 4:00 p.m. at the Hotel Valet adjacent to Blends Coffee & Wine Bar. Call (951) 770-2307. Please order by December 23rd.

It’s that most wonderful time of the year – Hatch Chile season! Grown only in the Mesilla Valley of New Mexico they are only available fresh for a few shorts weeks annually, now through mid-September.

Once roasted, Hatch Chiles are easy to peel and seed. Roasting heightens the robust earthy flavor of chiles and the texture of thick walls of the chile pod becomes lusciously rich. These unique qualities, and the peppers’ variable heat (unlike other chile peppers. Hatch Chiles come in varieties that cover the full spectrum of heat levels) have earned Hatch Chiles great popularity far beyond the local community of Hatch New Mexico.

Connoisseurs and chefs from all over the globe have adopted Hatch Chiles as a condiment of choice. Many a home cook and celebrity chef have gone further, incorporating Hatch Chiles into all kinds of superb dishes from burgers, pizzas, quiches, pancakes, milkshakes, pastries and even spiced ice cubes.

With his promotion Chef Stanley turned the sushi mat and chopsticks at Umi over to Kiyokuni Ikeda (ex-Morimoto.)

Umi means “sea” in Japanese. On the extensive menu are sushi, sashimi, nigiri, rolls, oysters on the half shell, seafood platters, specialty cocktails and so much more.

Chef Stanley held the Pechanga chili crown for two years in 2015 and 2014. He’s not competing this year but will provide an expert’s overview for us of the nine chef-created chilies in competition for 2016.

Chef Stanley will also give us a hint about the two new full-service restaurants which will be part of the current, in-the-works expansion. One will be a poolside bar and grill adjacent to the new Las Vegas-style resort pool deck.

For 2016 he’s back with a new recipe. All we know for sure is that the revised creation uses Golden Road Brewing’sGet Up Offa That Brown, a toasty brown ale, in the recipe. We’re sure there will be a side of house-prepared corn bread, too. We’ll learn a bit more in our chat with Chef Capacia.

The revamped Kelsey’s is an all-American pub with a fine flair for hand-cut, barbequed meats and an outstanding, rotating selection of premium craft beers.

Kelsey’s restaurant is named after C.E. Kelsey, a progressive U.S. Bureau of Indian Affairs agent assigned to work with and address concerns of California tribes in the early 1900’s. In 1907, the U.S, government purchased 235 acres (with a sustainable water source) to be added to the Pechanga Tribe’s land. This came to be known as the Kelsey tract on which nearly 100 years later, Pechanga Resort & Casino would be built.

Directions:Place the oil in a skillet until hot, and sauté the garlic, onions, green & red bell pepper Place the beef in the skillet over medium heat, and cook until evenly brownPlace the tomato puree, kidney beans, and pinto beans. Season with paprika, oregano and the Roaster chili Heat & salt to taste. (If you like it spicier you can add more roasted chili heat…)Cover and slow cook for 8 hours on Low.

On June 6th microbreweries, craft beer makers and brew pubs from throughout Southern California and beyond will descend on Pechanga Resort & Casino in Temecula for the 7th Annual Pechanga Microbrew Festival and Chili Cookoff from 1 to 5:00 p.m. in the Pechanga Grand Ballroom.

Microbrew Festival tickets are $50.00. Guests receive a two ounce souvenir glass to sample unlimited beer tastings. Designated driver tickets are available for $30.00. Both ticket levels let attendees taste all chili and other gourmet food samples, take in live music by two bands including iconic bassist Lee Rocker of The Stray Cats, and an extensive silent auction. Guests must be 21 or older to attend. For tickets or more information, visit www.Pechanga.com or call 877.711.2946.

In addition to the craft beer samples the talented Pechanga chefs are preparing eight varieties of their crowd-pleasing, house-made chili for all the guests to enjoy. The chefs are all competing for the coveted fan favorite award.

Damian Stanley the Executive Sous Chef at the Pechanga Resort & Casino is our guest providing all the tasty and thirst-satisfying details.

Directions:
Brown the meat in the oil. Add the onions, black pepper, and bay leaves until onions are soft. Add remaining ingredients, bring to a boil then reduce heat to a simmer, approx. 45min. Add the beans with liquid last, so that the beans do not overcook. Adjust seasoning, serve hot.